Tomato Chili Butter

Peel tomatoes, remove seeds and cut into small cubes. Cut chili pepper into fine rolls. Pluck basil and cut into thin strips. Add paradeis pulp, mix everything well with sour cream butter and season with salt and pepper. Spread on rye bread and garnish with salami and radish spirals.

284 Kcal, 20 g fat, 6 g egg white, 21 g carbohydrates, 1, 5 Be (bread units)

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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